chocolate peanut butter squares

,I've said before how peanut butter and chocolate is one of my all-time favorite combination of flavors. I was reminded of why when I baked these. Peanut butter chocolate squares for my dear friend Angie.

Just a small gift. I hadn't seen Angie in ages it felt, so I popped by earlier today with these. Crunchy, creamy, chocolate-y, yummy.

Chocolate Peanut Butter Squares
Adapted from Once Upon a Chef

For the crust, you'll need:

• 2 cups Nabisco chocolate wafers [I used about 12 full Nabisco Chocolate Graham Crackers]
• 4 tbsp butter, softened

For the filling, you'll need:

• 2 cups confectioner's sugar
• 6 packed tbsp brown sugar
• 1 1/3 cups smooth peanut butter
• 6 tbsp butter, softened
• pinch of salt

For the ganache, you'll need:

• 12 oz bittersweet chocolate chips
• 6 tbsp heavy cream

Preheat oven to 375 degrees Fahrenheit. Line and grease an 8x8-inch square pan. To prepare crust, pulse wafers and butter in a food processor until it forms fine crumbs. Pour crumbs into the pan and press evenly into the base of the pan. Bake crust for 8 minutes. Let cool completely on a wire rack.

Meanwhile, prepare peanut butter filling. Combine all ingredients in the bowl of a stand mixer and mix with paddle attachment on low speed until the filling comes together. Do not whip or overmix. Put bowl in fridge until using.

To prepare ganache, combine chocolate and heavy cream in a microwave-safe bowl and melt [about 1 minute in the microwave]. Let cool at least 4-5 minutes before using.

To assemble squares, pour 1/4 of the ganache on top of the cooled crust and spread evenly with a spoon [this will allow the peanut butter to stick to the crust]. Put pan in freezer until ganache hardens, about 5-10 minutes. Once firm, pour peanut butter filling on top of crust. If firm, you can use your hands. If it's still soft, use a spoon to spread it evenly. Pour the remaining ganache over the filling and spread evenly. Cover pan with plastic wrap and put in freezer for at least an hour, until squares set [or keep pan in the fridge for at least 3 hours] before cutting. Store squares in the fridge and serve cold.

I was worried about using chocolate graham crackers, because I wasn't sure what to expect in terms of taste. But they worked out splendidly. They didn't hold together super well though, so I'll up the amount of butter used in the crust in future [I only used 3 tbsp for the crust in this batch]. The filling was divine, and ganache is always phenomenal. Good quick recipe to keep in your repertoire.

I really just hate the lighting in my apartment. It's probably due to the fact that all light comes from lamps or the window, seeing as how there is no ceiling light. Noosh and I were discussing the merits of having a little food photography station set up in the living room.

That, though, maybe a bit more expensive obsessive than I'm willing to pay admit.